These broccoli cheese mini muffins are one of my favorite easy veggie recipes for toddlers and babies! Baked in a mini muffin pan and made with simple ingredients, they have a soft, nugget-like texture little ones love. Similar to popular store-bought broccoli bites, but homemade (aka cheaper) and freezer-friendly.
If your toddler loves nuggets, muffins, or anything “bite-sized,” these mini muffins are a great low-pressure way to keep vegetables in rotation without forcing or bribing at the table!
Why Toddler Moms Love These Broccoli Cheese Mini Muffins
- soft, easy-to-chew texture for toddlers
- familiar cheesy flavor without being overloaded
- baked, not fried
- nut-free and simple ingredients
- freezer-friendly for busy weeks
- great “bridge food” for veggie-hesitant eaters
As a dietitian, I love recipes like this because they support nutrition without pressure. Familiar shapes and flavors go a long way for picky or selective eaters! If you want more veggie-loaded recipes for your toddler try out my carrot cake muffins, ABC oatmeal muffins, and spinach egg wraps (aka hulk tortillas).
Jump to:
- Why Toddler Moms Love These Broccoli Cheese Mini Muffins
- Ingredients You'll Need
- How To Make Your Broccoli Cheese Mini Muffins
- Hint For The Best Broccoli Cheese Mini Muffins
- Substitutions
- Variations
- Equipment
- Storing Your Broccoli Cheese Mini Muffins
- Tiff's Dietitian Tip
- FAQ
- Related
- Pairing
- Broccoli Cheese Mini Muffins
Ingredients You'll Need
Here's all you'll need to make these veggie mini muffins for kids:
- broccoli: steamed until very soft for an easy to bite texture
- eggs: help bind the muffins and add protein
- cheddar or mozzarella cheese: just enough for flavor without overpowering the veggies
- oat flour: adds structure while keeping the muffins soft
- garlic powder & onion powder: gentle flavor boosters
- pinch of salt (optional): totally optional for toddlers
See recipe card for quantities.
How To Make Your Broccoli Cheese Mini Muffins
- Step 1: Steam the broccoli until very soft, then finely chop or mash.
- Step 2: Mix the broccoli, eggs, shredded cheese, oat flour, and seasonings until fully combined.
- Step 3: Scoop the mixture into a greased mini muffin pan, filling each about ¾ full.
- Step 4: Bake at 350°F for 15-20 minutes until set and lightly golden. Cool 5 minutes before removing.
Hint For The Best Broccoli Cheese Mini Muffins
For the best texture, make sure the broccoli is very soft before mixing. This helps the muffins hold together and stay toddler-friendly. Let the muffins cool slightly before removing from the pan, as they firm up as they set.
Substitutions
These broccoli cheese mini muffins are already gluten-free if you use GF oat flour or almond flour, and can easily be made dairy-free!
- egg-free: you can try use flax or chia eggs but I haven't tested yet!
- dairy-free: use a dairy-free shredded cheese alternative and dairy-free milk
- gluten-free: use certified gluten-free oat flour or gluten-free breadcrumbs
- lower sodium: skip added salt and choose a lower-sodium cheese
Variations
Feel free to change up the cheese or use cauliflower instead of broccoli in these veggie mini muffins!
Equipment
You’ll need a mini muffin pan, a mixing bowl, and a spoon or cookie scoop for portioning. A steamer basket or microwave-safe bowl works well for softening the broccoli, and a silicone spatula makes mixing easier.
Storing Your Broccoli Cheese Mini Muffins
Store cooled broccoli cheese mini muffins in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze fully cooled muffins in a single layer, then transfer to a freezer-safe bag for up to 2 months. Reheat in the microwave, oven, or air fryer until warmed through.
Tiff's Dietitian Tip
These veggie mini muffins work great as a bridge food. They look and feel familiar like a nugget or savory muffin, but gently expose toddlers to vegetables in a low-pressure way. No “just try it” needed, consistency and exposure matter most. Even pair them with a dip for added fun and flavor!
FAQ
Absolutely. Blending creates a smoother texture, which some toddlers prefer.
Yes! Steam and drain well before chopping or blending.
Yes. Bake at 350°F for 10-12 minutes, checking for doneness.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with these broccoli cheese mini muffins:
Broccoli Cheese Mini Muffins
Ingredients
- 2 cups broccoli florets steamed very soft
- 2 large eggs
- ½ cup shredded cheddar cheese or any cheese of choice
- ⅓ cup oat flour or breadcrumbs
- 2-3 tablespoon milk of choice to loosen the batter some
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- pinch of salt optional
Instructions
- Steam broccoli until very soft, then finely chop or mash.
- Add broccoli, eggs, cheese, oat flour, and seasonings to a bowl and mix until combined. Add milk to loosen the batter some.
- Scoop mixture into a greased mini muffin pan, filling each about ¾ full.
- Bake at 350°F for 15-20 minutes until set and lightly golden. Cool 5 minutes before removing.
Sarah West says
I got way less batter out of these than it says but good recipe otherwise